Spanish Vegan Butter Bean Casserole

 Spanish Vegan Butter Bean Casserole

  • Half a cup of red lentils
  • 1 tin of tomatoes chopped 
  • 2 cups of vegetable stock
  • 1 cup of red wine
  • 1 tin butter beans drained 
  • 1 Chopped courgette  
  • 1 handful olives 
  • 1 tablespoon of tomato Purée
  • 1 fresh lemon squeezed
  • 1 red onion finely diced
  • 2 garlic cloves pureed
  • 1 tablespoon dried thyme 


First place a saucepan medium-sized on the heat, allow the plan to get to medium heat then add olive oil, once hot add the garlic, red onion, red lentils and beans into the pan. 

Cook ingredients together for roughly 5 minutes, then add tomatoes, puree, thyme and the red wine to the pan. Allow to simmer for 10 minutes, pan is cooked and lentils I have absorbed the flavours.

After 10 minutes we no need to add paprika, lemon juice, salt, pepper and sugar. Once the remaining ingredients of all been added to the saucepan please cook for another 5 to 6 minutes on medium heat. Remove from heat once the cooking has finished serve with fresh bread. 

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